Recipes

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Street Food Chef

Spicy Persian Lamb Salad

Succulent lamb, coated in a spicy Persian style seasoning, paired with a refreshing dressing & pomegranate seeds.

Prep

20 minutes

Cook

10 minutes

Serves

10 people

Indredients

600g minced lamb

40g Street Food Chef Spicy Persian Style Seasoning

750g cooked quinoa

600g tender stem broccoli, blanched

600g asparagus, trimmed & blanched

450g edamame beans

900g kale, chopped & roasted

40g coriander, roughly chopped

100g spring onion, chopped

Dressing 1

150ml rapeseed oil

100ml pomegranate juice

20ml soy sauce

10g Essential Cuisine Aromatic Base

Honey to taste

Dressing 2

200g natural yoghurt

25g lime juice

25g rapeseed oil

Pomegranate seeds & kibbled onions to garnish

Method

1. Mix together all of the ingredients for dressing 1 & the ingredients for dressing 2 together. Place into 2 separate squeezy bottles.

2. In a hot frying pan, add the mince & the Street Food Chef Spicy Persian Style Seasoning, cook until crispy.

3. In a large bowl mix together the salad ingredients. Then divide between 10 bowls, top with the mince lamb, both the dressings & garnish with pomegranate seeds & kibbled onions.